Let’s take a look at some delicious dishes that take a lot of effort, need a lot of techniques that top chefs and bakers all feel “tremble” when they start making.
Cooking is often referred to by chefs and writers alike as a profession, a skill, even an art. But above all it is a job. Cooking can be arduous, exhausting, uncomfortable, repetitive, hot, time consuming, and worrying about things that may not be foreseen. What’s worse, if you do something for hours or days and then it doesn’t turn out the way you expected? Not only is it a waste of time but also money and the wait of diners…
Let’s take a look at some of the most labor-intensive dishes that top chefs and bakers alike find themselves shaking when they’re done.
10. Grilled fish with salt
Grilling a whole fish wrapped in a thick layer of salt will leave it tender, moist, and truly unsalted if done correctly. But unfortunately the salt and egg whites are not tightly wrapped, which will lead to the salt seeping into the fish and making the dish too salty, possibly inedible.
While the ingredients that go into making paella are different, the technique for creating this beloved Spaniard is not. To make a seafood rice dish requires choosing the right type of short grain rice. This type of rice will continue to absorb liquid even if the outside of the rice is crispy, but the inside should still be soft and not sticky.
8. Béarnaise sauce
If you look at the ingredients, you will see that this sauce is very simple when it only includes salt, pepper, egg yolk, butter, shallots, tarragon leaves and white wine vinegar, but it is not necessary to make a successful Béarnaise sauce. simple thing.
This involves boiling everything but the egg yolks and butter together for the flavors to blend, then time the mixture to cool just enough without overcooking the yolks and then place on the pot. Water bath to cook eggs until mixture thickens.
Now comes the hard part, which is to mix the butter quickly, bit by bit so that the sauce becomes a creamy consistency. If not done quickly and without good technique, the sauce will separate and not mix with the butter. Béarnaise sauce carries the spirit of French cuisine as simple but sophisticated, often served with beefsteak or seafood.
7. Mole Sauce
Mexican food fans will love the addictive Mole dish. This is a spicy chocolate sauce that usually requires more than 20 ingredients including dried chili peppers, dried herbs, nuts, seeds, spices, bread and of course Mexican chocolate. The end result will be a rich sauce and typical flavors of traditional Mexican cuisine. Usually it takes a long time to prepare this special sauce.
Cassoulet is a typical dish of the Languedoc region, southwestern France. It is a very ancient dish. This is a very complicated dish and takes a lot of time to prepare, the main and necessary ingredients are white beans, pork skin, pork leg as well as lard, ribs, sausage and duck thighs.
Creating the perfect croissants is a rather complicated process. It’s important not to shred the butter and make sure it’s soft and pliable enough to combine with the dough without melting. This will give the croissant a crispy, golden outer shell that forms multiple layers. The inside is hollow with many honeycomb air holes but still must be soft and moist. It takes a lot of time and patience to master the technique of rolling the dough and to create a perfect croissant.
4. Beef Wellington
To make a thousand-layer dough is complicated enough, but combined with cooking a part of beef tenderloin inside, the processing of this dish has increased to an extremely complicated level. The tenderloin should be cooked to a juicy, while the crust should be crispy and layered and the dough cannot be soggy. Beef Wellington is not an easy dish for chefs.
This delightful pastry that combines ground almond flour, eggs, and sugar is iconic to France, but it’s notoriously difficult to make. Because macarons are extremely sensitive to moisture. Adjusting the moisture content in the recipe is key, as is learning how to properly mix each ingredient into the cake mix.
2. Baked Alaska
Baked Alaska is ranked among the most difficult desserts to prepare. This cake is made from cold cream and sponge cake, then covered in a layer of meringue, which is egg whites beaten with sugar and then baked in the oven.
The special thing is that after baking, the chef also applies the Flambé method to the whole cake. Just describing it shows how difficult this cake is to make. How to make the outer layer of cake burn beautifully and smell nice, but the cream inside remains the same and does not melt is an extremely difficult thing.
A fluffy scrambled egg, as beautiful and light as it tastes, comes from the French word for “bulge”. The hardest thing about making a soufflé is whisking enough air into the egg white, to ensure that it swells in the oven and doesn’t deflate once it’s taken out of the oven. This dish is often put into cooking competitions to test the skills of chefs.